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Vegan Fettuccine Carbonara

A vegan version of a classic creamy pasta dish with “bacon” and peas.

By Jennifer Kilcomons

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Vegan Fettuccine Carbonara

A vegan version of a classic creamy pasta dish with “bacon” and peas.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dinner
Keyword: fettuccine, fettuccine alfredo, pasta, simple truth
Servings: 4
Author: Jennifer Kilcomons


  • 1 box vegan fettuccine noodles
  • 2 cups shiitake mushrooms
  • 1 teaspoon smoked paprika
  • 1 tablespoon Simple Truth Organic Italian Extra Virgin Olive Oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon freshly cracked black pepper, divided
  • 2 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • 2 cups Simple Truth Organic Unsweetened Almond Milk (warm or at room temperature)
  • 1/4 cup Simple Truth Organic Frozen Green Peas


  • Preheat oven to 350º.
  • Cook pasta according to package directions.
  • While pasta cooks, chop shiitake mushrooms into small pieces and spread on a baking dish. Sprinkle smoked paprika on mushrooms along with ¼ tsp of salt, ¼ teaspoon pepper and drizzle with olive oil. Mix well and bake for 10-15 minutes, checking on often not to burn. They should be crispy and dark red in color.
  • In a large to medium sauté pan, heat vegan butter on medium, then whisk in flour. Cook 2-3 minutes, then whisk in almond milk. Whisk constantly until there are no lumps. Season with ¼ tsp salt and ¼ tsp pepper and heat until sauce thickens.
  • Once sauce has thickened, stir in frozen peas.
  • When pasta is ready, strain then add directly to sauce. Top with the shiitake bacon and mix gently to combine.
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